This Curry Pasta is an easy one-pot meal that’s ready in under 30 minutes! Loaded with veggies and covered in a creamy curry sauce, this flavor-packed pasta is sure to become a family favorite!
Jump to:
Why You Will Love This Recipe
- Quick and Easy: This dish will be on the table in under 30 minutes and is easy to make with simple ingredients.
- One-Pot: You only need one pot to make this curry cream pasta, which means fewer dishes to wash!
- Flavorful: The combination of pasta, veggies, aromatic seasonings, and the creamy coconut milk curry pasta sauce is a powerhouse of flavor!
For more tasty vegan curry recipes, be sure to check out my Curry Quinoa, Curry Cauliflower, and Curry Rice next.
Ingredients
All you need are a handful of simple ingredients to make this vegan curry pasta dish. Here's a look at the highlights but you can find the full list and quantities of each in the recipe card.
- Olive Oil: For sautéing the onion and garlic. Feel free to use any cooking oil you prefer.
- Onion and Garlic: These add aroma and depth of flavor to the dish.
- Broth: I used low-sodium vegetable broth, but you can use any type of broth you prefer.
- Pasta: This is the base of the dish. Rotini and penne pasta are great choices but feel free to use your favorite shape.
- Seasonings: This pasta curry features a blend of curry powder, onion powder, garlic powder, salt, and pepper. Feel free to adjust the seasonings to suit your preferences.
- Veggies: I used a combination of frozen peas, carrots, broccoli, and cauliflower in this pasta with curry sauce.
- Coconut Milk: Adds creaminess and flavor. I used full-fat canned coconut milk.
Variations
- Gluten-Free: Use your favorite gluten-free pasta to make this recipe gluten-free. Try using a chickpea or lentil pasta to give this dish a boost of protein. You’ll also want to be sure to follow the package directions as gluten-free pasta cooking times often vary.
- Lower Fat: Use lite canned coconut milk to reduce the fat content in this coconut curry pasta.
- Veggies: Feel free to use any mixture of veggies you’d like in this curry sauce pasta. Mushrooms, bell peppers, and zucchini are great options.
How to Make Curry Pasta
Step 1: Heat the olive oil in a large pot. Add the chopped onion and garlic and cook over medium heat until fragrant.
Step 2: Add the broth, pasta, and seasonings to the pot and cook for a few minutes less than the pasta’s package directions.
Step 3: Add the frozen vegetables and coconut milk and cook for a few more minutes over medium heat.
Step 4: Turn off the heat and allow the curry to thicken for a few minutes before serving.
Expert Tips
- Stir the Pasta: Be sure to stir the pasta occasionally as it cooks to prevent sticking.
- Don’t Overcook the Pasta: You’ll want to make sure you don’t fully cook your pasta before adding the frozen veggies and coconut milk or it will become mushy as it continues to cook.
- Use a Pasta Shape: Choose a shape that is good at soaking up rich, creamy sauces such as rotini, penne, shells, or cavatappi rather than a long, thin shape like cappellini or spaghetti.
- Serve with a Salad: This pasta dish is perfect with a side salad like this Healthy Pear Almond Salad.
- Storing: This pasta dish is best enjoyed immediately. Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat leftovers in the microwave for best results. Freezing is not recommended.
Recipe FAQs
Yes, you can use fresh veggies instead of frozen ones if you prefer. However, you will need to add them into the pot along with the pasta because the fresh ones will take longer to cook.
Feel free to add some plant-based protein to make this dish more filling. Some great options are chickpeas, tofu, or tempeh.
More Vegan Pasta Recipes
Curry Pasta
Equipment
- One large pot
- Measuring cups
- Measuring spoons
- Large Spoon
- Sharp Knife
Ingredients
- 2 tablespoon olive oil
- 1 small onion
- 2 cloves garlic
- 3 cups vegetable broth (I used low-sodium vegetable broth with seasonings.)
- 8 oz. pasta
- ½ teaspoon curry powder
- ½ teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 pinch salt and pepper
- ¼ cup frozen peas
- ¼ cup frozen carrots
- ½ cup frozen broccoli
- ½ cup frozen cauliflower
- ½ cup canned coconut milk
Instructions
- Chop the onion and garlic and add it to a large pot with the olive oil and simmer until fragrant. (about 5 minutes on medium heat)
- Next add in the broth, pasta and spices and cook for about 10 minutes until the pasta is 90% cooked.
- Next add in the frozen vegetables and coconut cream and cook another 5 minutes on medium heat.
- Let sit and thicken/cool for about 5 minutes and then enjoy.
- Enjoy after cooled or store in a sealed container in the fridge for up to 3 days.
Liz
So good! Couldn't stop eating! Thank you for sharing!
tworaspberries
YAY! I am so glad you liked it!!! thanks so much for commenting 😉